Name: Ground Beef Tostadas with Guacamole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 lb lean ground beef; 1 small onion, finely diced; 2 cloves garlic, minced; 1 packet (1 oz) taco seasoning OR 1 tbsp chili powder + 2 tsp cumin + 1 tsp garlic powder + 1 tsp oregano + ½ tsp salt; ¼ cup water; 1 tbsp olive oil; 3 ripe avocados; ¼ cup finely diced red onion; 1 small jalapeño, seeded and minced (optional); 2 tbsp fresh lime juice (about 1 lime); ¼ cup chopped fresh cilantro; Salt to taste; 10–12 tostada shells; 1½ cups shredded lettuce; 1½ cups shredded Mexican cheese blend or cheddar; 1 cup fresh pico de gallo (store-bought or homemade: diced tomato, onion, cilantro, jalapeño, lime); Optional: sour cream, hot sauce, lime wedges

Crispy corn tostadas topped with seasoned ground beef, fresh pico de gallo, melty cheese, cool shredded lettuce, and a generous dollop of creamy homemade guacamole. This fun, build-your-own Mexican-inspired dinner is bursting with bright flavors, textures, and colors—ready in about 30 minutes and perfect for Taco Tuesday or casual family meals!

Why You’ll Love This Recipe

You’ll be hooked the moment you take that first crunchy, flavorful bite! These Ground Beef Tostadas with Guacamole are everything you crave in Mexican comfort food: crispy tostada shells, warmly spiced beef, fresh toppings, and luscious guacamole that ties it all together.

They’re quick enough for weeknights yet feel special enough for guests. Everyone builds their own, so picky eaters can customize exactly what they like—no fighting over toppings. The contrast of hot seasoned beef against cool, creamy avocado and crisp lettuce is pure magic.

Plus, it’s a lighter take on tacos (no soft tortilla folding mess), budget-friendly, and uses simple pantry staples. Leftovers? They reheat beautifully and taste even better the next day.

Yield: 4 servings

Ground Beef Tostadas with Guacamole

Crispy tostadas loaded with spiced ground beef, fresh pico, cheese, lettuce, and creamy guacamole—Mexican perfection!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

For the ground beef:

1 lb lean ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 packet (1 oz) taco seasoning OR 1 tbsp chili powder + 2 tsp cumin + 1 tsp garlic powder + 1 tsp oregano + ½ tsp salt
¼ cup water
1 tbsp olive oil

For the guacamole:

3 ripe avocados
¼ cup finely diced red onion
1 small jalapeño, seeded and minced (optional)
2 tbsp fresh lime juice (about 1 lime)
¼ cup chopped fresh cilantro
Salt to taste

For assembly:

10–12 tostada shells
1½ cups shredded lettuce
1½ cups shredded Mexican cheese blend or cheddar
1 cup fresh pico de gallo (store-bought or homemade: diced tomato, onion, cilantro, jalapeño, lime)
Optional: sour cream, hot sauce, lime wedges

Instructions

Set the stage! Preheat oven to 350°F to warm tostada shells later. Get all your toppings ready—chop veggies, shred cheese, make pico if using homemade. This makes assembly fast and fun!
Start the beef magic. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook 2–3 minutes until soft and fragrant.
Brown that beef! Add ground beef and garlic. Break it up with a spoon and cook 5–7 minutes until no pink remains. Drain excess fat if needed.
Season like a pro. Sprinkle in taco seasoning (or your spice mix). Pour in ¼ cup water. Stir well and simmer 3–5 minutes until sauce thickens and beef is flavorful. Taste and adjust salt/spice. Turn heat to low and keep warm.
Whip up perfect guacamole. In a bowl, mash avocados with a fork (leave some chunks for texture). Stir in red onion, jalapeño, lime juice, cilantro, and salt. Taste—add more lime or salt if needed. Cover surface with plastic wrap to prevent browning.
Crisp those shells. Place tostada shells on a baking sheet and warm in the oven for 3–4 minutes until extra crispy and hot.
Build the base layer. Spread a thin layer of shredded cheese on each warm tostada (it melts slightly and helps toppings stick).
Pile on the goodness. Add a layer of shredded lettuce (it stays crisp under the beef), then spoon generous amounts of seasoned ground beef on top.
Finish with fresh flair. Spoon pico de gallo over the beef, then add a big, beautiful dollop of guacamole on each tostada.
Serve and enjoy the smiles! Add a drizzle of sour cream or hot sauce if desired, squeeze fresh lime over top, and dig in immediately while everything is hot and crunchy!

Notes

Naturally gluten-free (use corn tostadas). Dairy-free if you skip cheese or use vegan cheese. Great for feeding a crowd—double the beef and set up a topping bar. Guacamole is best fresh, but leftovers can be smoothed with extra lime and stored with plastic wrap pressed on top.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 853Total Fat 61gSaturated Fat 24gUnsaturated Fat 36gCholesterol 191mgSodium 636mgCarbohydrates 22gFiber 11gSugar 6gProtein 59g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Buy pre-made tostada shells to save time, or crisp your own corn tortillas in the oven for fresher flavor.
Season the beef generously—taste as you go and adjust cumin, chili powder, or salt.
Make guacamole just before serving so it stays bright green (press plastic wrap directly on surface if making ahead).
Drain excess fat from beef after browning to keep tostadas from getting soggy.
Warm the tostada shells in a 350°F oven for 3–4 minutes right before assembling for extra crunch.
Layer lettuce under wet toppings (pico, beef) to act as a barrier and keep the shell crisp longer.
Have all toppings ready in small bowls so everyone can build their own quickly.

Ingredients Notes

Ground beef: 80/20 or 85/15 lean-to-fat ratio gives the best flavor without being greasy; grass-fed has richer taste.
Tostada shells: Store-bought are convenient and consistently crispy; look for ones made with just corn, oil, and salt.
Avocados: Ripe but firm (gives slightly when pressed)—Hass variety is creamiest and most flavorful.
Lime: Fresh juice is essential for bright guacamole and pico; one lime usually does both.
Spices: Chili powder, cumin, garlic powder, and oregano create classic taco-seasoning flavor—use a packet if you prefer convenience.
Pico de gallo: Fresh tomatoes, onion, cilantro, jalapeño, and lime—use Roma tomatoes for less watery texture.
Cheese: Shredded Mexican blend, cheddar, or queso fresco all melt nicely and add creaminess.

Variations and Substitutions

Protein: Ground turkey or chicken for lighter version; shredded rotisserie chicken or carnitas for variety; black beans or lentils for vegetarian/vegan.
Shell: Use crispy taco shells, tortilla chips (for nacho-style), or large flour tortillas crisped in skillet.
Toppings: Add sour cream, Mexican crema, pickled red onions, sliced radishes, cotija cheese, or hot sauce.
Guacamole: Add diced mango or pineapple for sweet twist, or roasted garlic for deeper flavor.
Spicy: Use chipotle chili powder, fresh serrano peppers, or adobo sauce from chipotles in the beef.
Kid-friendly: Skip jalapeños, use mild salsa instead of pico, and let them add extra cheese.
Low-carb: Serve toppings over a bed of lettuce or in lettuce wraps instead of tostadas.

Storage Options:

Store cooked ground beef, guacamole, pico, and toppings separately in airtight containers in the refrigerator for up to 3–4 days. Keep tostada shells in their original packaging or an airtight container to maintain crispness.

Reheat beef in a skillet or microwave with a splash of water. Guacamole and pico are best used within 1–2 days (guacamole may brown slightly). Do not freeze assembled tostadas—freeze seasoned beef only (up to 3 months) and make fresh toppings when serving.